Description
A rich and indulgent cake featuring layers of dark, milk, and white chocolate mousse, perfect for chocolate lovers.
Ingredients
Scale
- For the cake base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the mousse layers:
- 8 ounces dark chocolate, chopped
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 4 ounces milk chocolate, chopped
- 4 ounces white chocolate, chopped
- Additional whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the dark chocolate mousse: Melt dark chocolate in a double boiler. Whip 1 cup of heavy cream with powdered sugar until soft peaks form, then fold into the melted chocolate.
- Spread the dark chocolate mousse over the cooled cake base.
- Repeat for milk and white chocolate mousse layers, melting each chocolate separately and folding into whipped cream.
- Refrigerate the cake for at least 4 hours or overnight to set.
- Top with whipped cream before serving.
Notes
Ensure all chocolate is high-quality for the best flavor. This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g